Wednesday, November 17, 2010

Sweet Potato Fries

Ah yes, fall is here! The wind, the rain, the nip - it's in full swing 'round these parts. Although I do recall the weather man saying that tomorrow will be sunny and sixty degrees. That's why I love living here. We get the bitter bite of the seasons and then we get the sun. Tank tops in February anyone?

Back to the present moment, fall brings a deep need in my life for all things potato. I do believe that potatoes have found their way into nearly every meal I'm making this week. 

In an effort to be completely transparent I'll admit that fried potatoes hold a special place in my heart, and also my thighs. Potato chips and french fries are my nemesis. The glory of deep colored potatoes, however, is that they pack a powerful punch.

The softer orange variety of sweet potatoes, known in North America as yams, are rich in complex carbohydrates, dietary fiber, beta carotene and B vitamins. 

I always feel so good when I eat these. And I'm happy to report that it's not simply because they are fried. The B vitamins are mood stabilizers. Ah ha! Now it's clear to me why I love these so much - tasty and grounding. Who can ask for more?

Sweet Potato Fries

4 medium yams (or more if you love fried potatoes as much as I do)
1/2 C canola oil for frying, more if necessary
sea salt, to taste

The Preparation Method:

Wash the yams. Dry them. Cut the ends off. Do not peel. Leave the skin on to maintain all the health benefits. Ok, ok, you got me. Yes indeed, we are frying them. But why not do all you can to optimize nutrient content in your french fries?

Cut the potatoes into half inch slices.

They look so pretty just before they're plunged into the hot oil.

Heat the canola oil in a deep frying pan. Wait until it is really hot. You'll know it's time when you place a fry in the oil and it starts sizzling like mad. Carefully place enough potatoes in the pan to form a single layer.

Cook for approximately 7 minutes or until the fries are perfectly crisp. Allow potatoes to become browned on one side before you flip them. You're the boss of this frying pan, girl. Fry them to your liking. The longer they cook, the sweeter they get. I like mine deep brown. Use tongs to remove them from the pan and place on a paper towel to cool. Salt to your liking. You're the boss of the salt, girl. Go for it!

Back to tank tops in February, this is one of my favorite bands to listen to when I'm channeling flips flops and sunglasses in the middle of winter.

The Beautiful Girls - Music

Find the printer friendly recipe here.

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